Podcast
Questions and Answers
What is the most important factor in determining past egg production?
What is the most important factor in determining past egg production?
Pigment loss/bleaching
What is the name of the specific pigment that is lost from the skin and shanks of laying hens?
What is the name of the specific pigment that is lost from the skin and shanks of laying hens?
Yellow pigment
Which of the following is NOT a current production factor used in judging past production laying hens?
Which of the following is NOT a current production factor used in judging past production laying hens?
- Feather Color (correct)
- Abdominal Capacity
- Abdominal Fat Condition
- Molt
How is a hen's abdominal capacity measured?
How is a hen's abdominal capacity measured?
The amount of fat a hen has in the abdominal area is a good indicator of the hen's current rate of egg production?
The amount of fat a hen has in the abdominal area is a good indicator of the hen's current rate of egg production?
What is the name given to the loss of primary feathers in a hen?
What is the name given to the loss of primary feathers in a hen?
Match the following parts of the hen with its location:
Match the following parts of the hen with its location:
What is the name of the short, smaller feather located between the primary wing feathers?
What is the name of the short, smaller feather located between the primary wing feathers?
Which of the following poultry products is best suited for use in a 4-H poultry judging contest?
Which of the following poultry products is best suited for use in a 4-H poultry judging contest?
Carcasses used in poultry judging contests are typically judged on Grade A fleshing?
Carcasses used in poultry judging contests are typically judged on Grade A fleshing?
A Grade A carcass is allowed to have one disjointed bone, but no broken bones.
A Grade A carcass is allowed to have one disjointed bone, but no broken bones.
What kind of cut or tear is allowed in a Grade A carcass that is less than 1/8 inches deep and 0.75 inches in diameter?
What kind of cut or tear is allowed in a Grade A carcass that is less than 1/8 inches deep and 0.75 inches in diameter?
What are the most important characteristics used to place a class of hens?
What are the most important characteristics used to place a class of hens?
What does the loss of pigment in a hen indicate?
What does the loss of pigment in a hen indicate?
What is the term used to describe the size of the laying hen's abdominal area?
What is the term used to describe the size of the laying hen's abdominal area?
A hen with a soft and pliable abdomen indicates that she is a good egg producer.
A hen with a soft and pliable abdomen indicates that she is a good egg producer.
What is the most important factor in placing the class of hens for past production?
What is the most important factor in placing the class of hens for past production?
When a hen is molting, she is most likely not in production.
When a hen is molting, she is most likely not in production.
When removing a hen from a cage, how should the hen be handled?
When removing a hen from a cage, how should the hen be handled?
Match the following parts of a hen with their description:
Match the following parts of a hen with their description:
When a hen is molting, which feathers are most important to observe?
When a hen is molting, which feathers are most important to observe?
Flashcards
Past Production Hens
Past Production Hens
Laying hens judged based on their egg-laying history before the contest.
Pigment Loss
Pigment Loss
Loss of yellow pigment in skin and shanks, a key indicator of past egg production.
Current Production
Current Production
Factors like abdominal capacity, fat condition, and molt that indicate a hen's current egg production rate.
Abdominal Capacity
Abdominal Capacity
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Abdominal Fat Condition
Abdominal Fat Condition
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Molt
Molt
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Judging Factors
Judging Factors
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Pigment
Pigment
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Bleach
Bleach
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Pigment Loss Priority
Pigment Loss Priority
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Leghorn Hybrids
Leghorn Hybrids
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National 4-H Poultry Judging Manual
National 4-H Poultry Judging Manual
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Ranking Hens
Ranking Hens
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Study Notes
Poultry Judging Manual
- This is a manual for judging 4-H poultry judging contests, updated February 24, 2021.
- It details judging criteria for past-production hens.
Past Production Hens
- Hens are judged on past and current production factors.
- Pigment Loss: The most important factor for determining previous egg production; hens with bleached shanks have laid more eggs.
- Abdominal Capacity: A larger abdominal area indicates greater current production. Measured by fingers fitting between the pubic bones and between the pubic bones and the keel.
- Abdominal Fat Condition: Fat in the abdomen indicates lower production.
- Molting: Active molting indicates decreased production.
- Judging order of importance is: Pigment Loss, Abdominal Capacity, Abdominal Fat Condition, then Molt.
Handling Hens
- Important for animal welfare to handle hens gently.
- Remove one hen at a time, head first.
- Hold the wings close to the body and do not handle/compare two hens at the same time
Additional factors for judging hens
- Health and vigor are NOT used in placing the hen, but can be mentioned as reasons.
- Health observed by eye shape, head proportion, and comb/wattle condition.
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